Black-Eyed Peas with Bacon and Pork
Bacon and pork combined with black-eyed peas make a savory one-dish meal.
Ingredients
- 1 pounddried black-eyed peas (fresh or canned black-eyed peas can be substituted)
- 2 tablespoonsvegetable oil
- 6 ouncespork shoulder, diced into 1/2-inch cubes
- 4strips thick sliced bacon, cut into 1/2-inch pieces
- 1 mediumonion, small diced
- 4garlic cloves, sliced
- 1 ½ teaspoonssalt
- 1 teaspoonfreshly cracked black pepper
- ½ teaspooncayenne pepper
- 1 teaspoongarlic powder
- 4 cupschicken stock
- 2 cupswater
- 3bay leaves
- hot-pepper vinegar, as desired
Directions
- 1
If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas.
- 2
Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
- 3
When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours (see Cook's Note).
- 4
Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.